Women in BBQ: Competitor Recipe, Sylvie Curry

24th July 2017

By: Cowboy Charcoal

In honor of the second annual Fire & Ice Women’s Championship Barbeque Series, we’re sharing another recipe from competitor Sylvie Curry of Lady of Q! This recipe for Grilled Rotisserie Porchetta is cooked low and slow, and features a fresh basting paste that combines several natural ingredients including thyme, oregano, rosemary and lemon zest.

Sylvie recommends adding nuts, capers, or dried fruits for added flavor! Try out the recipe this weekend and let us know your thoughts in the comments below.

Directions:
• Rinse pork inside and out with cold water and pat dry with paper towels
• Score skin and fat all over pork. Do not score all the way through meat
• In a large mixing bowl, combine thyme, oregano, fennel seeds, rosemary, sage, garlic, lemon zest, salt, black pepper, red pepper flakes, and olive oil to form paste like mixture
• Rub mixture evenly all over the pork and roll the porcelet into a tight log shape securing with butcher’s string at 2-inch intervals
• Transfer pork belly to an aluminum pan uncovered and refrigerate for at least 8 hours or overnight (Grill tip: leaving it uncovered helps dry out the skin so it better cooks to create a crispy skin)
• Soak Cowboy Hickory Wood Chips in water for 30 minutes
• Fill half of the grill with Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
• Run spit of rotisserie through middle of pork roll and secure ends with rotisserie forks
• Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
• Bring the temperature to 400-450 degrees and place rotisserie over indirect heat, placing a shallow drip pan beneath the grate
• Cover grill and allow pork to cook for 45 minutes, adding lump charcoal and wood chips as needed to maintain temperature throughout cooking time
• Decrease the grill temperature to 325-350 degrees cooking until skin has crisped and internal temperature has reached 160 degrees
• Remove from grill and allow to rest for 20 minutes
• Cut into thick slices and enjoy!